Flourless Chocolate Cake

Cook Time 30 mins
Total Time 30 mins
Cuisine: ,
Courses: ,
Ingredients
  • 3/4 cup sugar
  • 7 eggs
  • 3 tsp instant espresso powder
  • 1 cup salted butter (melted)
  • pinch of sea salt
  • 400 g chocolate
  • 1/3 cup natural cocoa powder (unsweetened)
Instructions
  1. 1

    Grease and flour a round tin and set aside to start with and also preheat the oven to 175 degrees.

  2. 2

    Melt the butter and chocolate in a pan, and set aside to cool down. Also, mix the espresso with hot water and also set aside to cool down.

  3. 3

    For 5 of the eggs, separate the whites from the yolks. Break 2 full eggs and mix them with only with the yolk of the previous 5 eggs, along with salt, cocoa powder, espresso and sugar. Hand whisk them to combine the ingredients well.

  4. 4

    Add the cooled melted chocolate and butter mixture to the whisked bowl and mix again until well combined.

  5. 5

    Whisk the separated egg whites until fluffy like clouds to a point where if you turned the bowl upside down, it would not fall out of the bowl.

  6. 6

    Add the whisked egg whites to the main bowl and mix together until combined. Once combined well, stop mixing – we do not want to over mix them. The mixture will be fluffy like clouds.

  7. 7

    Pour the mixture into the tin you set aside right at the beginning, and bake for 25 – 30 minutes or until the centre is no longer wobbly.

  8. 8

    Bring the cake out and set aside on cooling rack to completely cool – do not touch the cake for a minimum of 2 hours.

  9. 9

    Sprinkle more cocoa powder to finish off.

  10. 10

    Serve and enjoy 🙂

Read it online: https://development.peanutswirls.com/recipe/flourless-chocolate-cake/